Ingredients

4 large New Brunswick potatoes (Russets are perfect!)
2 tbsp olive oil
¼ cup green onions, sliced
1 cup of Coldwater Shrimp from New Brunswick
1 cup of New Brunswick Snow Crab meat
1 cup of New Brunswick Lobster meat
1 cup of Crème Fraîche or sour cream
1 lemon zest
4 tbsp Sturgeon Caviar
2 tbsp butter

Indulge in a taste of the Atlantic Ocean! These Canadian Seafood Stuffed Potatoes celebrate Canadian seafood with a blend of Snow Crab, Lobster, and Coldwater Shrimp, all from New Brunswick!

The potatoes are baked until perfectly tender, then filled with a luxurious mixture of Crème Fraîche, lemon zest, green onions, and Acadian Sturgeon Caviar. Each bite is a symphony of flavours and textures, making it a delightful and satisfying meal.

Preparation

Place a rack in the center of the oven and preheat it to 400°F.
Scrub the potatoes and dry them with a paper towel.
Poke several holes in each potato with a fork or skewer, then rub them with the oil and season with salt.
Set the potatoes on a wire rack placed over a baking sheet. Bake, until you can easily slide a fork or skewer into the center of the potato and the skin, is crisp. (40 to 60 minutes.) Set aside but keep hot.
In a sauté pan, over medium heat, warm the seafood in the butter. As the seafood is coming to temperature, fold together the Crème Fraîche, lemon zest, Caviar, and green onion in a large mixing bowl.
To serve, cut the potato down the centre length and gently push the ends to open and expose the flesh.
Season the potatoes’ flesh with salt and pepper and a teaspoon of butter or olive oil (optional).
Fold the warmed seafood into the Crème Fraîche mixture.
Divide the seafood mixture between the four potatoes, garnish with more caviar to taste, and serve.